MSGID: 1:229/452 4A429DBC
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Elias' Greek Oysters & Orange
 Categories: Seafood, Wine, Citrus, Vegetables
      Yield: 4 Servings
 
     24    Smooth venus oysters
      1 c  Celeriac; fine chopped
      2 sm Onions; grated
    1/2 c  Olive oil
      1 c  Dry white wine
           Shredded rind (zest) of two
           - oranges
           +=MIXED WITH=+
      2 ts Sugar
    1/2 c  Orange liqueur
  1 1/2 ts Apple vinegar
           Juice of 1 orange
      1 ts Cornflour
           Coarse-ground black pepper &
           - salt
 
  An excellent mollusc found in abundance in Greek waters,
  "smooth venus" can be eaten raw with a liberal squeeze
  of lemon or cooked with tomato and parsley, as a sauce
  for spaghetti.
  
  Here is a futurist recipe, an original combination of
  citrus and half a glass of orange liqueur.
  
  Scald the smooth venuses in a little boiling water to
  open them.
  
  Heat the oil in a deep pan and fry the onion. As soon as
  it turns golden toss in the venuses. Leave for 2 minutes
  and then remove.
  
  Next add the celeriac. Quench with the wine and vinegar.
  Mix the strips of orange rind, the orange juice and the
  corn flour in a bowl.
  
  When the broth in the pan has reduced to half, add the
  contents of the bowl. Stir rapidly and leave to simmer.
  
  When the mixture has thickened, add the venuses and the
  liqueur. Season with salt and freshly ground black
  pepper. If you wish, use half lemon, half orange juice.
  
  Serve hot.
  
  RECIPE FROM: http://eliasmamalakis.gr
  
  Uncle Dirty Dave's Archives
 
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... "I have had more trouble with myself than with any other man"Dwight L Moody

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